Technological use of green banana and birdseed flour in preparing cookies

• Published in: Acta scientiarum. Technology 2015-10, Vol.37 (4), p.423-429
• Main Authors: Sotiles, Anne Raquel, Daltoé, Marina Leite Mitterer, Lima, Vanderlei Aparecido de, Porcu, Ornella Maria, Cunha, Mário Antônio Alves da
• Format: Article
• Language: English
• Subjects: baking; centesimal composition; grain; sensory
• ISSN: 1806-2563; 1807-8664; 1806-2563
• DOI: 10.4025/actascitechnol.v37i4.27200

Cookies made up of flour containing unripe banana and birdseed were developed and characterized by centesimal composition, microbiological quality, color by CIE L*, a* and b* system and sensory acceptance. Two formulations of cookies (F1 and F2) with different amounts of mixed flour (@ 6.0 and 8.0 g 100 g-1, respectively) were designed. All formulations exhibited attractive nutritional properties, mainly due to the levels of protein (F1: 11.6 and F2: 10.7 g 100 g-1) and dietary fiber (F1: 22.6 and F2: 31.03 g 100 g-1). There was no significant difference (p < 0.05) in color parameters between the upper surfaces of F1 and F2, and between the undersides of cookies. Both compositions showed high acceptability in color, texture, odor and taste, with a predominance of scores of the category 8 (like very much) and no statistical difference (p < 0.05) in the perception of these attributes by the tasters between formulations. The results of the purchase intention test suggest a good commercial prospect for the cookies developed. Our findings represent a new proposal for the use of flour with unripe banana and birdseed in the development of a food product with high added value.